WALNUT HUMMUS with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas! Makes 1-¾ cups Make walnut crumbles: Place 2 c. walnut halves in food processor. Process till as smooth and soft as you can get them without turning them into binding clumps. Light, … Continue reading WALNUT HUMMUS



SWEET RED ROASTED PEPPER SPREAD Sweet red roasted peppers, almond crumbles, avocado, black olive and capers. Flavored with coriander, fresh lemon and garlic. A surprise ingredient: grape jelly! Salty, hot and sweet! Serve topped with additional chopped roasted pepper and capers with pan-fried flour tortilla wedges as dippers, or use as a sandwich spread on … Continue reading SWEET RED ROASTED PEPPER SPREAD


SHARON’S BRUSCHETTA Your guests will be talking about this one tomorrow! Now that’s Italian! Makes 17 individual bruschetta hors d'oeuvres Marinated Sun-Dried Tomatoes: Soak 3 oz. sun-dried tomatoes in warm water for 2 hours. Drain well. Place in jar, cover with olive oil.  Add 5 or more peeled garlic cloves, thinly sliced.  Marinate over night. … Continue reading SHARON’S BRUSCHETTA


SUN-DRIED TOMATO PINE NUT SPREAD Soy cream cheese combined with pine nuts, sun-dried tomatoes, garlic and cilantro. Spread onto toasted rye bread squares and topped with fresh cilantro! Makes 1-1/2 cups spread ½ c. pine (pignoli) nuts 2 oz. sun-dried tomatoes, non-marinated, I used Bon Campo brand 2 fresh garlic cloves, peeled 8 oz. soy … Continue reading SUN-DRIED TOMATO PINE NUT SPREAD

CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature)

CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature) High flavors and taste sensations. Whoa!  Like that. Makes 2 cups 10.58 oz. Jar Eggplant Appetizer Caponata (I used Roland brand, but use what you want; I try them all) 8 oz. plain soy cream cheese 1/4 c. peeled, minced yellow onion (the small hot … Continue reading CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature)


FRIED PEPPER SOY SOUR CREAM DIP I made this dip to have as we watched the super bowl. A special dip for a special party of two--but any party will do! Makes 2 cups 16 oz. container soy sour cream (I use Tofutti brand; it's the best there is so far) 1/2 heaping c. Fried … Continue reading FRIED PEPPER SOY SOUR CREAM DIP


IT AIN'T CHOPPED LIVER  A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow! Makes 2-3/4 cups This recipe was developed for all the Jews who don’t want chopped liver, in gratitude for all the animal-free products they create and manufacture in the USA. … Continue reading IT AIN’T CHOPPED LIVER